Frosted Halloween Cookies
Make these fun Frosted Halloween Cookies for a sure fire hit with the kids this year. A no spread sugar cookie topped with my favourite Whipped Vanilla Buttercream Frosting and topped with Halloween sprinkles.
Servings: 24 cookies
Calories: 185kcal
Ingredients
Cookies
- 1/2 cup butter at room temperature
- 1 cup granulated white sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/8 tsp salt
Frosting
- 1/2 cup butter unsalted at room temperature
- 1 teaspoon vanilla extract
- 2 cups icing sugar
- 2 tablespoons heavy cream
Decorating
- Halloween sprinkles
Instructions
- In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well.
- Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix.
- Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
- Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Place the unbaked cookies in the fridge to chill for about 15 minutes before baking.
- Bake for 15 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely on the baking tray.
- Make the frosting by combining the butter, vanilla and icing sugar in a large mixing bowl. Mix on high speed for about 2 minutes. Add in the cream, one tablespoon at a time until mixed in well. Continue to mix on high speed until light and fluffy, about 3 – 5 more minutes.
- When the cookies have cooled completely, frost them and decorate them how you like and top with sprinkles.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Chill the dough – It’s really important to chill the dough in balls before rolling out. This is a soft dough and you’t won’t be able to roll it if it isn’t chilled. It’s also important to chill the shaped cookies before baking. This will prevent them from spreading.
- Rolling dough – Take one disk out of the fridge at a time. You need cold dough to work with remember. Lightly flour the surface and start gently rolling the dough. The edges will start to crack as you roll, but this is normal. Don’t roll it too thin or the cookies will brown too quickly when bakes and be hard. I rolled these about 1/4 of and inch thick.
- How to know when they are baked – These cookies will be done when they have puffed up a little and are starting to go a little golden at the edges. But they will still be pretty pale. They might look under done, but they’re not. I’ve learned many times in the past, take them out of the oven! If you leave them in a bit longer, just minutes, they will quickly brown and become crispy.
- Allow cookies to cool – The cookies will completely set as they cool. Allow them to cool on the baking tray before taking them off to decorate.
- Decorating – Use your own flare to frost these cookies. I used a small butter knife to frost the cookies and went around the edges to scrape off any excess. Add sprinkles immediately so they stick to the frosting.
Nutrition Facts
Frosted Halloween Cookies
Amount Per Serving (1 cookie)
Calories 185
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 86mg4%
Potassium 18mg1%
Carbohydrates 26g9%
Fiber 0.3g1%
Sugar 18g20%
Protein 1g2%
Vitamin A 266IU5%
Vitamin C 0.01mg0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.